Lẩu Dê
This fast, keto-friendly Lẩu Dê delivers tender goat in a deeply savory broth perfumed with lemongrass, garlic, shallot, and herbs. Fermented shrimp paste adds the dish’s characteristic bold depth, while fresh greens and a sharp dipping sauce keep every bite lively and balanced.
Ingredients
Nước lẩu
- 500 gbone-in goat meat, cut into bite-size pieces
- 900 mlgoat stock or light unsalted beef stock
- 3lemongrass stalks, bruised and cut into 5 cm lengths
- 20 ggarlic, minced
- 60 gshallots, thinly sliced
- 1red bird's eye chili, sliced
- 20 gfermented shrimp paste (mắm tôm)
- 15 mlfish sauce
- 15 mlneutral oil
- 2 gblack pepper
- 3 gsalt
Rau và đồ nhúng
- 150 gking oyster mushrooms, sliced lengthwise
- 200 gbok choy, halved lengthwise
- 15 gThai basil leaves
- 10 gsawtooth coriander, cut into 4 cm lengths
- 30 gspring onions, cut into 4 cm lengths
Nước chấm
- 20 mllime juice
- 15 mlfish sauce
- 1red bird's eye chili, finely chopped
- 1 gblack pepper
Instructions
- 1
Prepare all ingredients first for fast table-side serving: mince the garlic, slice the shallots and chili, bruise and cut the lemongrass, slice the mushrooms, halve the bok choy, and cut the herbs and spring onions. Keep the herbs separate so they stay fresh.
- 2
Make the dipping sauce by stirring together the lime juice, fish sauce, chopped chili, and black pepper in a small bowl. Set aside; it should taste sharp, salty, and peppery because it will season the rich goat.
- 3
Heat the neutral oil in a heavy pot over medium-high heat. Add the shallots and cook for 2 minutes until lightly golden at the edges, then add the garlic and sliced chili and stir for 30 seconds until fragrant but not browned.
- 4
Add the lemongrass and fermented shrimp paste. Fry for 1 minute, pressing the paste into the aromatics so it dissolves and loses its raw harshness. This step is crucial for a rounded broth.
- 5
Add the goat meat and stir-fry for 3-4 minutes until the surface loses its raw color and picks up the aromatics. Season with the fish sauce, black pepper, and salt.
- 6
Pour in the stock, bring to a boil, then immediately reduce to a lively simmer. Skim any foam for a clearer, cleaner-tasting broth. Cook for 18-20 minutes, or until the goat is just tender when pierced; younger goat cooks quickly, while older goat may need slightly longer.
- 7
Taste the broth and adjust if needed; it should be savory, aromatic, and slightly funky from the shrimp paste without being overwhelming. Transfer the pot to a tabletop burner if using one.
- 8
Add the mushrooms and bok choy to the simmering broth and cook for 2-3 minutes until the mushrooms are tender and the bok choy stems are just crisp-tender.
- 9
Finish with the spring onions, Thai basil, and sawtooth coriander just before serving so their aroma stays bright. Serve immediately as a hot pot with the dipping sauce on the side, dipping pieces of goat and vegetables as you eat.
Nutrition per serving
Notes
- •For a keto version, this recipe omits noodles and sugary hot-pot additions; if you want more bulk, add extra low-carb vegetables such as napa cabbage or more mushrooms.
- •If your goat is from an older animal and seems tough, the true cooking time may exceed 45 minutes; use young goat shoulder, rib, or loin for this fast version.
- •Mắm tôm varies in saltiness and intensity, so start with the stated amount and adjust carefully after simmering.
- •A small tabletop burner gives the most authentic hot-pot experience and keeps the broth lively without overcooking the herbs.
Background
Lẩu dê is a popular Vietnamese goat hot pot, especially associated with southern Vietnam, where goat restaurants often serve it as a social, drink-friendly meal. Versions vary by region, but aromatic lemongrass, pungent fermented condiments, and fresh herbs are common features that balance the richness of the meat.
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